Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III

Published 2016 View Full Article

Authors

Keywords

Fish antifreeze protein, Ion concentration, pH value, High pressure, Recrystallization inhibition, Temperature

Journal

JOURNAL OF FOOD ENGINEERING

Volume 187, Issue -, Pages 53-61

Publisher

Elsevier BV

Online

2016-05-01

DOI

10.1016/j.jfoodeng.2016.04.019

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